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Screening of antimicrobial compound from waste and low cost plant material would be better alternative material for synthetic food preservatives. Hence, in the present study, beetroot peel and whole radish was chosen. Beet root peel extract (BPE) and Whole radish extract (WRE) was prepared using water and screened for the antibacterial compound against various food borne pathogen using modified well diffusion assay. Then the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) level was identified for the various food pathogens. Results showed that direct crude extract of both beetroot peel and radish having the antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella typhi and Vibrio cholera. WRE was more effective than the BPE. It is concluded that antibacterial activity of the plant derived material is truly depends upon the extraction method and the type of solvent used for extraction. Two to four fold higher concentration of water based extraction is needed to get the effect of fat solvent based extraction. BPE and WRE can be a promising source of antimicrobial agents to control the specific food borne pathogens. The modified well diffusion assay can be used for the initial screening of large number of unfiltered the plant extract and combined method of well diffusion assay with MIC would be more suitable procedure to identify the exact antibacterial activity of the crude unfiltered plant materials. K e y w o r d sBeetroot peel, Radish, Agar well diffusion, MIC and MBC

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Among seafood, shellfish and specifically cephalopods are known to contain higher levels of cholesterol. The correlation of dietary cholesterol with heart ailments has led people to become more health conscious and in this scenario the present study was carried out to investigate the monthly variations in Indian squid to aid in better decision making by consumers. Squid samples [Uroteuthis (Photololigo) duvaucelii] were collected in quadruplicate on monthly basis for the period of one year (2015-2016) and subjected to analysis for cholesterol, non-saponifiable matter (NSM) and proximate composition. The cholesterol content of squid was highest (279 mg%) and lowest (7.3 mg%) during the months of April and December with respect to total length and size, respectively. A monthly variation in proximate composition of squid with respect to the total length and size was observed. No correlation observed between fat content and cholesterol in squid. Significant difference in cholesterol content was observed monthly in the squid samples. NSM content (0.23%) was negligible and undetectable in the samples.

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